Tom Kha Gai

Ingredients

• 800 mlChicken broth
• 800 mlCoconut milk
• 30 gGalangal
• 2 pcsLemongrass
• 8 pcsLime leaf
• 500 gChicken thigh
• 300 gOyster mushroom
• 6 pcsChili
• 15 gSugar
• 75 mlFish sauce
• 90 mlLime juice
• 15 gCoriander
• 300 gRice

Instructions

1. 1

   Step 1 – Start the broth and cook the chicken

   • Pour the chicken stock (800 ml) and coconut milk (800 ml) into a large saucepan over medium heat.
   • Add galangal paste (2 tbsp / ~30 g), lemongrass stalks (2) and lime leaves (8) and bring to a gentle simmer for about 6–8 minutes to infuse.
   • Keep at a gentle simmer and add the chicken thighs (500 g, cut into pieces). Cook 8–10 minutes until tender and cooked through.
2. 2

   Step 2 – Add mushrooms and season

   • Stir in the oyster mushrooms (300 g) and bird's-eye chillies (6) and simmer for another 3–5 minutes until everything is cooked.
   • Stir in the caster sugar (1 tbsp / 15 g) and add 3 tbsp (45 ml) fish sauce and 3 tbsp (45 ml) lime juice. Taste and add the remaining fish sauce and lime juice (total fish sauce 5 tbsp / 75 ml; total lime juice ≈ 90 ml) if needed.
3. 3

   Step 3 – Finish and serve

   • Remove the galangal, lemongrass and lime leaves with a slotted spoon before serving.
   • Ladle the soup into bowls, sprinkle with coriander leaves and serve with steamed rice. Keep chilled up to three days after cooling.